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Buckwheat-Feta Burgers with Parsley Sauce

Today’s recipe is gluten-free and vegetarian — a far cry from Paleo or Primal. So it seemed a good time to discuss my food philosophy a bit. What else should we do when ice is falling out of the grey sky?

Since starting Jeannine’s Cuisine (the blog, not the personal chef business), I’ve often toyed with the idea that I should have some sort of brand, or theme, or specialty. Actually, when people find out I went to culinary school and cooked professionally, one of the first things I’m asked is what I specialize in. Huh? Okay, I love all things Mediterranean; after all, I lived in Greece. But I love a good Asian meal as well. Let’s not forget the French influence from culinary school and trips abroad, and then there’s the pastry. So I guess my brand is just what it says…Jeannine’s Cuisine. This is the way I cook and eat. Sometimes, I prepare a totally Paleo meal for my husband. Other times he fends for himself while I have macaroni and cheese.

There are a million diets/eating plans out there. Hardly a day goes by without hearing about a new one. I want to be healthy and happy just as much as the next person, but I am of a mind that as long as I focus on lots of good produce, some healthy, i.e. grassfed/organic protein, and, for me, some whole grains, I can afford the occasional indulgence. I’ve done a lot of reading on nutrition, both the low fat (remember those days?) and the low carb camps. I’ve read the testimonials and think for many people, especially those with autoimmune issues or food allergies, the Paleo diet can be a lifesaver. I’m just not one of them.

So what can you expect on Jeannine’s Cuisine? Real food. We avoid processed food as much as possible, buy organic when we can, and aside from some whole grain bread from Whole Foods and a stash of Greek yogurt, we generally try to make everything from scratch. But there are limits. I don’t have a dairy cow or goats to make my own cheese, nor do I raise chickens and don’t intend to start. And yes, after a long day at work, I’ve been known to order pizza or Chinese. Gasp! But you won’t find recipes calling for packaged foods or cans of mushroom soup here. What you will find is a variety of good food. Some recipes are easy and suitable for a week night, others take a little (or a lot) more work. But they are so worth it.

I’ve been trying to add more whole grains into my diet, without feeling like I’m having cereal for lunch or dinner. These burgers hit the nail on the head. The buckwheat cooks up just a little bit crunchy on the outside then you bite into the creamy center flavored with feta cheese and thyme. The parsley sauce is a little bit like Argentine chimichurri – tangy and little bit citrusy, a nice contrast to the nuttiness of the buckwheat.

Buckwheat-Feta Burgers with Parsley Sauce

4 Servings

You will need to find raw buckwheat groats for this recipe, not kasha, which is toasted buckwheat. You might be able to find it at the larger Whole Foods stores, but you can definitely buy it online from Amazon. The parsley sauce that accompanies the burgers can stand on its own. I imagine it would be delicious with pan-roasted salmon. Or, you could also dilute it with a little oil and vinegar and use it for salad dressing. I prefer the burgers plain, but you could also serve them in lettuce leave or on a regular bun with lettuce, onion, and tomato.

1 1/4 cups water

1 cup buckwheat groats

3/4 teaspoon fine salt, divided

1 cup clean, dry lightly packed fresh parsley leaves

Juice of 1 lemon

1 teaspoon red wine vinegar

4 cloves garlic, peeled

1 teaspoon dry oregano

1/4 teaspoon, plus a large pinch red pepper flakes, divided

a few drops Tabasco sauce

5 tablespoons olive oil, divided

4 ounces feta cheese, crumbled (about 1 cup)

1/2 cup finely chopped onion (about 1/2 medium onion)

6 tablespoons quick cooking oats

1 egg, lightly beaten

2 tablespoons fresh thyme leaves

1/2 teaspoon Aleppo pepper or 1 teaspoon paprika

1/4 teaspoon black pepper

Prepare the buckwheat by placing the water, buckwheat and 1/2 teaspoon salt in a 2 quart saucepan. Bring to a boil, reduce heat and simmer 15 minutes or until water is absorbed. Remove the pan from the heat and allow to sit for 5-10 minutes. Place buckwheat in a large bowl and set aside for 20 minutes while you make the sauce.

Place parsley, lemon juice, vinegar, garlic oregano, red pepper flakes and Tabasco in the bowl of a mini food processor. Pulse until chopped; then, with the machine running slowly, add 3 tablespoons of the olive oil and blend until combined.

Make the burgers by adding the feta cheese, onion, oats, egg, thyme leaves, and peppers to the buckwheat in the bowl. Use your hands to thoroughly combine the ingredients. Use a table knife to divide the mixture (it will be thick and sticky) into four portions. Using wet hands, divide each of the four portions into two and form into burgers, approximately 3 inches in diameter. Place them on a sheet pan or large plate.

Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers. Add four of the eight burgers and cook approximately 4 minutes per side until golden brown. Repeat with 1 more tablespoon of olive oil and the remaining four burgers. Serve warm or at room temperature with the sauce.